Determination of Trace Mercury in Seafood by Microwave Digestion and Cold Vapor Atomic Absorption Spectrometry

[Objective] To establish the microwave digestion and cold vapor atomic absorption spectrometry in the determination of trace mercury in seafood.[Methods]After microwave digestion, the mercury in the seafood was oxidized to the ion state, and the samples were detected by cold vapor atomic absorption mercury analyzer.[Results]The linear relationship is good when the concentration of mercury ranges from 0 to 3.00 μg/L, the correlation coefficient reaches 0.9999, the detection limit is 0.015 μg/L, and the verification results for the national primary standard material of mussel (GBW 08571) is in accord with the standard value. The recovery rate is 92%～105%, and the relative standard deviation is 4.5%.[Conclusion]The microwave digestion and cold vapor atomic absorption spectrometry has the advantage of high sensitivity, simple operation and reliable results, and it is suitable for determination of trace mercury in seafood.